How I Finally Nailed Tres Leches Cake — A Classic Mexican Recipe
- Prep
- 60 min
- Cook
- 35 min
- Total
- 275 min
- Serves
- 18
- Calories
- 420 kcal
- Carbs
- 54.00 g
Ingredients
- 5 largeeggs (whites and yolks separated)
- ½ cupbutter (softened)
- 2 cupsgranulated sugar (divided)
- 1 ½ teaspoonsvanilla extract
- 2 cupsall-purpose flour
- 2 teaspoonsbaking powder
- 1 teaspoonsalt
- 1 cupmilk
- 14 ozsweetened condensed milk
- 12 ozevaporated milk
- ½ cupheavy cream
- ½ teaspoonvanilla extract
- 1 ½ cupsheavy cream
- ½ cuppowdered sugar
- ½ teaspoonvanilla extract
- —Ground cinnamon for sprinkling (optional)
Instructions
- 1
Preheat oven to 350F (175C) and spray a 9x13 glass baking dish with baking spray. Set aside.
- 2
Place egg whites in a large bowl or in the bowl of a stand mixer and beat until foamy. Gradually add 1 cup (200g) of sugar, increasing speed to high and beating until thick and glossy with stiff peaks.
- 3
In the same bowl, place softened butter and the remaining 1 cup (200g) of sugar, and beat until creamy. Add egg yolks one at a time, stirring after each addition, then mix in vanilla extract.
- 4
In a separate bowl, whisk together flour, baking powder, and salt. Alternately add milk and flour mixture to the egg yolk mixture, mixing until combined.
- 5
Gently fold the egg white mixture into the batter until fully combined.
- 6
Spread the batter into the prepared pan and bake for 35-40 minutes.
- 7
Let the cake cool for 30-60 minutes. Then mix together condensed milk, evaporated milk, heavy cream, and vanilla extract for the topping.
- 8
Poke holes all over the cooled cake and pour the milk mixture over it. Chill for several hours or overnight.
- 9
Prepare whipped cream by beating heavy cream with powdered sugar and vanilla until thickened. Spread over the cake and sprinkle with cinnamon if desired.
- 10
Slice and serve. Enjoy!